Bloody Mary

IBA

Credited to Fernand Petiot at Harry's New York Bar in Paris around 1921 and later refined at New York's St. Regis Hotel, the Bloody Mary is less a fixed recipe than a philosophy — a savory, spice-driven canvas built on the tension between tomato's acidity, Worcestershire's umami depth, and vodka's clean heat. The Tabasco and celery salt add sharp, briny counterpoints that make it as bracingly complex as any purely spirit-based cocktail.